拉麺はま家

ラーメンの特徴 千葉県九十九里産の蛤、広島県産牡蠣、あさり3種の貝出汁を使用、国産丸鶏でバランスをとった貝出汁スープ 麺は沖縄産の塩使ったなめらかな低加水のパツっとした麺です。 1番人気は、限定20杯の牡蠣とあさりオイルの塩そば 2番人気は、創業から人気のしそ塩そば 季節限定20杯の牡蠣醤油そばも人気🦪 103-0001 東京都中央区日本橋小伝馬町8-5 新日本橋パレスビル1F 蛤出汁専門 拉麺 はま家 Characteristics of ramen Using clams from Kujukuri, Chiba Prefecture, oysters from Hiroshima Prefecture, and clams, using 3 types of clam broth, shellfish broth soup balanced with domestic whole chicken The noodles are smooth, low-water, and crisp noodles made with salt from Okinawa. The most popular is a limited number of 20 bowls of oysters and clam oil salted soba The second most popular is Shiso Shio Soba, which has been popular since its founding. Seasonal limited 20 bowls of oyster soy sauce soba are also popular🦪 103-0001